Believe in the Magic Traci Diary

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  • Spritz Cookies

    I love Spritz cookies. However, most recipes I’ve tried have been more work than necessary. After putting the dough in the cookie gun, I would pump it, and most times, it would not stay on the cookie sheet. It truly was frustrating. Rather than giving up, I looked for other recipes. Then  I saw this Spritz recipe on the Domino Sugar website. So I decided to try it. Getting the dough onto the cookie sheet was not perfect at times. However, I was truly amazed at the ease of getting those cookies on the cookie sheet.

    After they finished baking, the Wee One and Imaginative One taste tested them. They both gave the recipe a thumbs up!

    Stars of the recipe:

    • 3/4 c. granulated sugar
    • 1 c. butter or margarine, softened
    • 1/2 tsp. salt
    • 2 egg whites
    • 1 egg yolk
    • 1/2 tsp. almond extract
    • 1/2 tsp. vanilla
    • 3 c. all-purpose flour

     Steps:

    1. Preheat oven to 400°F.
    2. Beat sugar and butter in a large bowl until light and fluffy.
    3. Add salt, egg whites, egg yolk, almond extract, and vanilla; mix well.
    4. Add flour, beating at low speed until well mixed.
    5. Force dough through cookie press onto an ungreased cookie sheet.
    6. Bake for 8-10 minutes or until lightly browned around the edges. (I baked mine for 8 minutes. When I baked them for nine minutes, they were too brown.)
    7. Remove to cooling rack.
    8. Store in an airtight container.
    9. Makes 7 dozen.

    For more great recipes, visit Colleen’s Kitchen Recipe Swap.

    Printable Recipe

  • Menu Planning Week of November 8, 2010

    This is a day late.  I was working on paperwork for work last night that I needed to get done, so I did not get this posted.

    Monday – pancakes or waffles, bacon, eggs

    Tuesday – pinto beans and Youngs Dairy pumpkin bread

    Wednesday – dinner at Frisch’s Big Boy – We have coupons for free kid’s meals.

    Thursday – spaghetti carbonara, Cheddar Bay biscuits, veggies

    Friday – pork chops with onions and peppers, buttermilk biscuits, veggies

    Saturday – Primetime meatloaf, mashed potatoes, veggies, Easy Rolls

  • Pumpkin spice muffins

    I forgot that I had signed up to bring snacks to church today.  Lucky for me, my mother-in-law reminded me.  I quickly whipped up some of the Halloween sweet and salty treats – even though it was not Halloween.  The last time I brought them to church, people loved them.  I also made some pumpkin chocolate chip granola bar bites.  Then I was at a standstill about what else I could make.  I decided to use my all-star muffin mix to make some pumpkin spice muffins.  I had some pumpkin puree left over from the granola bar bites, so it was perfect.

    Stars of the recipe:

    • 2  & 3/4 c. All-Star Muffin Mix
    • 1 c. milk
    • 1 egg
    • 1/2 c. of melted butter (1 stick) – When I did this, I melted it in the microwave for one minute.
    • 3 Tbsp. of pumpkin puree –  When I made these, I didn’t know how the recipe would work when you added the pumpkin puree.  You might want to add more.
    • 2 Tbsp. of pumpkin spice

    Steps:

    1. Place 2-3/4 cups of muffin mix in a large bowl.
    2. Whisk the egg, milk, pumpkin puree,  and butter; stir into dry ingredients just until moistened.
    3. Fill paper-lined muffin cups three-fourths full.
    4. Bake at 400° for 18-21 minutes or until a toothpick comes out clean.
    5. Cool for 5 minutes before removing to a wire rack.
    6. Serve warm.

    I made mini muffins this time.  I ended up having 45 mini muffins.  Instead of baking them for 18 to 21 minutes, I baked them for 12 minutes.  I also added chocolate chips to half of the batter.  Those turned out really delicious.

    This recipe has been linked to Colleen’s Kitchen Recipe Swap, Days of Thanksgiving, and Potluck Sunday.

    Printable Recipe

  • Menu Planning Week of November 1

    I can’t believe it’s already November.  Thanksgiving and Christmas will be here before we know it.

    This week is going to be a busy week because I have parent teacher conferences on Monday and Wednesday nights.  Election day is Tuesday so before heading home on Tuesday, I’ve got to go and vote.  On Thursday night, I’ve got to go to the Imaginative One’s parent teacher conference.  Friday night is chiropractor and then eating at Chick Fil A for dinner.  The church that I attend MOPs at is building an addition to one of the MOPs’ members house.  One of the fund raisers is with Chick Fil A.  I decided that would be a nice way to begin the weekend after a long week.

    Monday – (Hubby  cooking) mini meatloaves, butter noodles, corn, and Italian sweet bread

    Tuesday – (crockpot) roast with root veggies, boiled potatoes, green beans, Italian sweet bread

    Wednesday – (Hubby  cooking) Skyline chili (freezer) over spaghetti, mixed veggies, cornbread (freezer)

    Thursday – hash made from left over roast, veggies, Easy Rolls

    Friday – Chick-Fil-A

    Saturday – left – overs

    For more great menus, visit Menu Plan Monday.

  • Pinto Beans and Ham

    Last winter, I found this recipe and cooked it several times.  The last time I made it, both boys gave it a thumbs up.  I enjoy this recipe because it makes a lot, stretches a buck, and is made in the crockpot.

    Pinto Beans and Ham

    Pinto Beans and Ham

    Stars of the recipe:

    • bag of dried pinto beans
    • 1/2 lb. of ham chopped
    • small onion chopped
    • water

    Steps:

    1. Soak the pinto beans overnight.  Make sure you put them in a big bowl and cover them with water.
    2. In the morning, drain the beans.  Get rid of any debris which could have gotten in the bag.
    3. Place the beans, ham, and onion in the crockpot.
    4. Put water in the crockpot over the beans, ham, and onion.  Season with salt and pepper.
    5. Cook on low for 8 to 10 hours.
    6. Serve over rice or with cornbread.

    I serve mine with Northern cornbread.

    Printable Recipe

  • November Meals

    Week of November 1 – (I have parent-teacher conferences on Monday and Wednesday, so hubby has to cook.  It needs to be easy meals that I know the boys will eat.)

    1. mini meatloaves, pasta Roni, and veggie
    2. Skyline chili (in the freezer) over spaghetti, veggie
    3. roast with root veggies, rolls
    4. hash made from roast, veggie, Easy Rolls
    5. Chick Fil A (Friday) to support a fundraiser for a MOP’s mother – Her church is building an addition to her house.
    6. leftovers

    Week of November 8

    1. primetime meatloaf (freezer), mashed potatoes, veggies, Easy Rolls (freezer)
    2. spaghetti carbonara, salad, garlic bread, or cheddar bay rolls
    3. pinto beans and ham (freezer) and cornbread (freezer)
    4. pork chops with onions and peppers, buttermilk biscuits, veggies
    5. breakfast for dinner – pancakes, bacon, eggs
    6. leftovers

    Week of November 15

    1. molasses chicken (freezer), easy mac and cheese,  veggie, bread
    2. soup (TBA) and sandwiches
    3. spaghetti, garlic bread, salad
    4. ham (freezer), corn casserole or mashed potatoes, applesauce, peas
    5. chicken nuggets, French fries, raw veggies
    6. leftovers

    Week of November 22 (Thanksgiving week)

    1. Taco soup (freezer), cheese quesadillas
    2. White Castle sliders, French fries, raw veggies
    3. Roast Kiebalsa dinner, veggies, rolls
    4. Thanksgiving
    5. breakfast for dinner – Waffle House waffles, hash browns smothered, covered, and chunked
    6. leftovers

    Week of November 29

    1. chili (freezer), cornbread
    2. grilled chicken, pasta or rice Roni, veggie
    3. Swedish meatballs over egg noddles, veggies
    4. beef veggie soup, rolls
    5. sweet and sour chicken over rice, fortune cookies
    6. leftovers

    This menu has been linked to This Mommy Cooks and Mommy’s Kitchen.

  • Menu Planning Monday – Week of October 25, 2010

    Monday – lemon basil pasta, cheddar bay biscuits, salad

    Tuesday – pinto beans and ham, cornbread (freezer)

    Wednesday – Monterrey chicken quesadillas for adults, cheese quesadillas for children, veggies

    Thursday – molasses chicken (freezer), noodles or rice side dish, veggies

    Friday – grilled cheese and potato soup (freezer)

    Saturday – leftovers

    For more great menus, visit Menu Planning Monday.

  • Peanut Butter Blossoms

    This is my third week of posting Christmas cookie recipes. This week’s recipe is another favorite of the Imaginative One. My mother-in-law adores these. What’s not to love about them? Peanut butter and chocolate is delicious together.

    Peanut Butter Blossoms

    Stars of the recipe:

    • 48 Hershey’s Kisses
    • 1/2 cup shortening
    • 3/4 cup Creamy Peanut Butter
    • 1/3 cup granulated sugar
    • 1/3 cup packed light brown sugar
    • 1 egg
    • 2 tablespoons milk
    • 1 teaspoon vanilla extract
    • 1-1/2 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • Granulated sugar

    Steps:

    1.  Heat oven to 375°F. Remove wrappers from the chocolates.
    2. Beat shortening and peanut butter in a large bowl until well blended.
    3. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
    4. Add egg, milk, and vanilla; beat well.
    5. Stir flour, baking soda, and salt; gradually beat into peanut butter.
    6. Shape dough into 1-inch balls. Roll in granulated sugar; place on an ungreased cookie sheet.
    7.  Bake for 8 to 10 minutes or until lightly browned.
    8. Immediately press a chocolate into the center of each cookie; the cookie will crack around the edges.
    9. Remove from cookie sheet to wire rack.
    10. Cool completely.

    Other Christmas cookie recipes:  Mock Thin Mints and Snickerdoodles

    This post has been linked to Delicious Dishes. and Eat at Home.

    Printable Recipe Card

  • Sweet and salty Halloween treats

    I found this “recipe” on This Mommy Cooks’ blog, so I decided to make them take to church for our fellowship time.  These treats were gone quickly.  In fact, my hubby came over looking for some and couldn’t find any because they were all gone.

    I call these a “recipe,” but it is a method more than a recipe.

    Stars of the “recipe:”

    • mini pretzels (twists or snaps)
    • Hershey kisses or hugs
    • candy or Indian corn

    Steps:

    1. Preheat the oven to 350 degrees.
    2. Line a cookie sheet with parchment or foil.
    3. Place the pretzels on the cookie sheet.  Make sure they are not touching.
    4. After unwrapping the kisses/hugs, place them on each pretzel.
    5. Place the cookie sheet in the oven.  Bake for 3 to 5 minutes until the kisses are melted.  You will know they are because they will become shiny.
    6. Take it out of the oven.  Carefully place a candy corn/Indian corn on each of the kisses.
    7. Cool and then store.  (You may have to put them in the fridge to aid the cooling process.)

    Printable Recipe Card

  • Roasted Kielbasa Dinner

    I saw this recipe on Rachael Ray’s talk show about a month ago. I knew it would be an instant hit for my family, so I put it on my October menu plan. Boy was I correct (as the Wee One would say); it was a hit with the whole family. You need to plan ahead because it takes an hour of cooking. Very little prep needs to be done besides cutting up the onions, kielbasa, potatoes, and apples. Since you are not doing a fine chop with any of those ingredients, it doesn’t take too much time.

    Roasted Kielbasa Dinner

    Stars of the Recipe:

    • 2 pounds of red potatoes, halved or quartered depending on their size (Some of mine needed to be cut even smaller.)
    • 4 large onions quartered (I used only 2 onions because the boys do not like onions.)
    • 2 pounds of kielbasa into 2-inch pieces (I used turkey sausage instead.)
    • 4 Gala or Honeycrisp apples cut into wedges
    • Honey for garnish

    Steps:

    1. Preheat oven to 425˚F.
    2. In a large, shallow roasting pan, drizzle potatoes and onions with EVOO, salt, and pepper. Roast for 40 minutes.
    3. Drizzle the apples with honey, EVOO, salt, and pepper. Add kielbasa and apples to potatoes and onions in the last 20 minutes of cooking time.

    I served our dinner with steamed green beans and Young’s Dairy Pumpkin Bread.

    Printable Recipe Card